The Truth About Methanol in Home Distilling: What You NEED to Know

[@terrydarhk]

@StillnTheClear , I’ve left another comment but, with this one, I’d simply like to thank you 😁: thank you, you’re a legend who, despite my current interest only covering mead (no distilling-just fermenting honey), has both interested, informed and entertained me a great deal. Bless you and have a fine December.

[@OutsideoftheGrid]

All I can do is just learn, and make informed decisions - thanks for the show!

[@connie9492]

THANKS FOR BEING SO ETHICAL!🎉

[@garytingler3222]

Thanks that is great information. I also feel better now about my product.

[@chadhensch4748]

Well said Cyrus. Correct education is key and each of us is empowered to do our own research. Thanks for getting to the "Hearts" of the matter. 😃

[@StillnTheClear]

Thank you,

[@henrynyabuto4892]

Great info!What other things are in methanol that don't taste nice?

[@ScottBryant-wi7gb]

I would like to suggest some content on " reading the bead." I have seen so much conflicting advice.

[@StillnTheClear]

That's a great idea. Thanks for the content suggestion.

[@webcrawler3332]

Great Video! Thank you!

[@StillnTheClear]

Thanks for the comment.

[@cheesestradamus]

Thanks. My mind is at ease.

[@StillnTheClear]

@@cheesestradamus you bet.

[@HgAuDevice47]

Last time I drank shine was 15 years ago, it had a metal taste and gave me the worst headache of my life. My dad had no problem with it, but to say he was an alcoholic is an understatement lol.

[@StillnTheClear]

@@HgAuDevice47 15 years is tooo long, lol. Shine made correctly shouldn't give you that kind of headache.

[@maocori]

I just drank a zip in my coffee. Have a bad headache. Never had it. Been almost 5 hours. Is it going to go away?

[@RobynSmithPhD]

I was just explaining why methanol wasn’t removed in the heads to a friend, so I also have a video coming out about this! Funny timing!

[@StillnTheClear]

@@RobynSmithPhD awesome! I just subscribed and hit the bell. I don't want to miss it.

[@terrybaldwin1182]

@@RobynSmithPhD Waiting for this one... Loving what your doing in the Rum world!

[@suasponte6230]

Outstanding

[@StillnTheClear]

@@suasponte6230 thank you. I'm glad you enjoyed it.

[@ssvgroup2563]

Cy, you're always gonna have 'those people' in the comments man! Good stuff as always bud!

[@terrybaldwin1182]

Great info.. Good solid fact's... I have learned to never trust one source of info, always, always double check on your own... Same goes for recipes double check, tweek it, Make it your own... Great Video Cyrus!

[@StillnTheClear]

Couldn't have said it better myself. Thanks for the comment.

[@bradwiebelhaus7065]

Good information.

[@StillnTheClear]

@@bradwiebelhaus7065 thank you. I'm glad you liked it.

[@josephroman5473]

the amount of research ive done on it because how scared i was about was that you really dont have to worry about methanol unless you are dealing with brandy but i toss the foreshots to pay my respects to the process

[@StillnTheClear]

@@josephroman5473 you're right. And, even then I don't think it's anything to worry about if you're already separating your heads and tales. Thanks for the comment.

[@willbbwluvr]

Methanol becomes a problem with vacume distillation, with a pot, ccvm, or reflux, it's not really an issue that I've discovered, however, it may be an issue if your doing feints runs with second or third generation feints, and I predominantly do palinka (Hungarian fruit brandy) with a ccvm in pot mode, I still take foreshots, because it's the way my opah taught me, it's traditional, but I'm honestly not concerned, as I've never had issues with it, in 30 odd years, first at my opah's knee, then on my own

[@clintonhoush1088]

Pectic Enzyme severely decreases that as well. The 'zon has a bit bottle of it for a decent price. I grabbed that when I started last year, comes in handy with fruits.

[@danthemann]

Excellent video, thanks for putting it all in one place. I've come to the opinion is that we should quit even saying 'methanol' (he who must not be named ;) ) , foreshots or even the traditional 'heads' cut. An only talk in terms of keeping only what tastes good too you. I can think of no scenario where a sugar/fruit/grain run with zero cuts (all blended) could cause any long term issues.

[@StillnTheClear]

I can certainly see your point. Thanks for the comment.

[@donniepowell7146]

Damn good info.

[@tucker2074]

Thankyou

[@brokentoolgarage]

Great job!

[@StillnTheClear]

I'm glad you enjoyed it!

[@terrydarhk]

Out of my own ignorance (and confusion), can I inquire as to what you mean by “moonshine” because, I’ve understood the word to only mean: [ *any* illegally distilled (or smuggled) *alcohol* (typically a spirit) ] - more to the point, when you say “moonshine”, do you simply mean homemade whiskey? And, do forgive the admittedly gross use of brackets 😅

[@StillnTheClear]

You are correct about the definition of moonshine. I use it in the same sense as the definition when referring to any homemade distilled spirit.

[@racerothery2716]

Heat you up 5 gallons of water to a boil, pour in 30lbs of sugar and add 1 oz of citric acid and stir with the drill until it goes from cloudy sugar water to clarified sugar syrup. That syrup has been converted to inverted sugar which takes all the extra heat and bad things that straight sugar adds to your liquor. I recommend you add it to you list of things for beginners and advanced moonshiners that watch you and ask for advice. It will give whoever is doing it a one up on the guys just dumping sugar into the mash…

[@robertfontaine3650]

Methanol will it give me a headache? Paint remover goes in a separate jar.

[@slobberinrocco3247]

Thank you

[@StillnTheClear]

I'm glad you liked it. Thanks for the comment.

[@radamus210]

So what we see on Moonshiners, they're running a 300 gal still, then maybe what they're doing aint far off tossing the first qt or so?

[@dudleylilly572]

So what we supposed to do then ?

[@DonaldBlair-e5x]

There’s a lot of myth’n’all about methanol 😂

[@StillnTheClear]

@@DonaldBlair-e5x 😂😂😂 nice pun

[@RachaelVelkovski-xu4gg]

Hahaha

[@chrislnflorida5192]

Out of a 7-7.5 gal run, which is a Corn Sugar Wash, ill pull off 200-250ml Just to get the Paint Thinner taste out, that's some Nasty Tasting S**T!!

[@logvin6718]

👍👍👍

[@basilmaurer8425]

Well you're wearing glasses, so you're well on the way to going blind 😋

[@tophjones8110]

You work way too hard.. Way too hard.. Put on 15 gal of water to heat to a roiling boil. Meanwhile Add 3" of cracked corn to the bottom of your blue 55 gal barrel. When water reaches a boil cut heat and run a Brewer's Hose from your spigot to your barrel, and mash in the mash barrel. Stir for 90 minutes until gelatinized. As long as your water temperature is above 160 for 90 minutes, you're good. Next add malted corn flour and malted barley flour, and stir until completely mixed in, then add 50# of white sugar and stir until dissolved, then fill to 50 gal mark and pitch yeast. That's corn likker

[@StillnTheClear]

You could be right. I've never been accused of working smart.